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Pumpkin and Ginger Spicy Fairy Cakes

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Fiona Maclean


  • 1/2 packet Betty Crocker Spicy Ginger Cake Mix
  • 1/2 packet Sugar Cream Icing
  • 3 tablespoons Pumpkin Puree
  • 3 tablespoons Rapeseed Oil
  • 6 tablespoons Water
  • 1 tablespoon Chopped Stem Ginger
  • 2 Eggs
  • 1/2 teaspoon Baking powder
  • 2 teaspoons Ginger syrup from the stem ginger jar


  1. Mix together the eggs, water, oil and pumpkin puree
  2. Fold in the cake mix and baking powder with the chopped stem ginger
  3. Mix well till smooth
  4. Put into paper cases in a fairy cake tin
  5. Pop into a pre-heated oven at 160 (fan) or 175 and cook for 15 minutes, till a clean knife blade comes away clean
  6. Take the cakes out and put them on a cooling rack
  7. Once the cakes are completely cool, mix together half a tub of cream cheese frosting with the ginger syrup and put into a piping bag
  8. Ice the cakes and store in an airtight tin till ready to eat.